Title: PICCALILLI
Categories: Penndutch, Relishes
Yield: 1 Servings

4 Green Tomatoes
2/3 c Salt
1 c Horseradish, Grated
2 tb Cinnamon
2 tb Cloves, Ground
2 tb Allspice
2 tb Mustard, Dry
4 tb Pepper
Vinegar
2 c Brown Sugar

Sprinkle the salt over the chopped tomatoes and let stand over night.
In the morning, drain in colander. Add the horseradish, spices and
sugar and enough vinegar to cover, bring to a boil and cook for 20
minutes. Pour into sterilized jars and seal. Source: Pennsylvania
Dutch Cook Book – Fine Old Recipes, Culinary Arts Press, 1936.

MMMMM

KORMA SABZEE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Lean stewing beef or lamb
1/2 c Oil
1 lg Onion — finely chopped
2 Garlic cloves — crushed
1 1/2 c Water
Salt
Freshly ground black pepper
1/4 ts Hot chili pepper (or more)
3 c Spinach, chopped
1 t Cumin
2 tb Coriander leaves, chopped
– (more if desired)

Cooking time: 1 1/2-2 hours

1. Cut meat into 3/4′ cubes. 2. Heat oil in a heavy pan, add onion and fry
gently until transparent. Increase heat, add garlic and meat cubes and fry,
stirring often, until juices evaporate and meat begins to brown. 3. Add
water, salt and pepper to taste, chili pepper, and cumin. Bring to a slow
simmer and reduce heat. Cover pan and simmer gently for 1-1 1/2 hours until
meat is tender. Time depends on cut of meat used. 4. Add spinach and
coriander and cook for further 10-15 minutes. 5. Mound chalau [see note 2]
on a platter and spoon some of the sauce on top. Serve remainder in a
separate bowl.
Note1: 1/4 c. yellow split peas (daul nakhud) can be substituted for the
spinach. This dish is then called Korma and the split peas are added at
step 3.
Note 2: To make 6-8 servings of Chalau, start with 3 cups of basmati or
other good quality long grain rice. Heat 1/4 cup oil in a cooking pot, add
the rice, and stir for 5 minutes.
Add required water, bring to a boil, reduce heat to low and cook covered
+/- 30 minutes. To cook this authentically, put a cloth over the rim of the
pan before putting on the lid.

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Banoffi Dessert No. 3497 Yields 10 Servings

12 oz Uncooked Puff Pastry 1/2 tsp Instant Coffee Powder
Sheets 1 tsp Superfine Sugar
27 oz Condensed Milk 1 Pinch Coffee Grounds, Fresh
1 1/2 Lb Bananas, Ripe, Firm
3/4 Pint Heavy Cream

Immerse the UNOPENED cans of condensed milk in water in a deep kettle or
saucepan. – The cans MUST be COMPLETELY covered with water.
Cover.
Bring to a boil.
Boil for 5 hours, checking occasionally to make sure that the cans remain
fully covered by boiling water – add water as needed.
Remove the cans from the water.
Let cool over night (at least 8 hours).
Preheat the oven to 375 degrees.
Lightly grease the (10“x1 1/2”) flan pan.
Line with the puff pastry sheets.
Prick the bottom with a fork in several places.
Fill the pan with dry beans (to keep the crust from deforming).
Bake until crisp.
Remove the dry beans.
Let cool.
Open the cans of boiled condensed milk.
Pour the contents into the baked crust.
Peel and halve the bananas lengthwise.
Lay the banana halves over the toffee (the boiled condensed milk).
Add the instant coffee powder and the sugar to the cream.
Whip until smooth.
Spoon the cream over the contents of the pan.
Sprinkle the ground coffee over.
Serve.
~~~ Lucy Baldwin

BABY SPINACH SALAD WITH GRILLED ONIONS,TOMATO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : New america Salads
Healthy and

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tb Tomato paste
1 tb Tamarind pulp
1/2 tb Shallots — chopped
1/4 c Sherry vinegar
1 1/4 c Olive oil
1/4 ts Kosher salt
1 d Black pepper
1 Red onion
1 1/2 tb Balsamic vinegar
6 c Spinach

Recipe by: Ed Kasky, Executive Chef at Engine Co. No.
28, Los Angeles Preparation Time: 0:30
FOR THE DRESSING:
Place the tomato paste, tamarind pulp, shallot, and
vinegar in a blender an mix well. Slowly add the oil a
drop at a time at first and then in a slow b steady
stream until it is all incorporated. Add the salt. Can
be kept in th refrigerator for 1 week.

FOR THE ONIONS:
Peel and slice one large red onion thick enough so
that you can handle the slices and they will not fall
apart when you cook them. Rub them with a little olive
oil and cook the onions over a charcoal fire or under
a hot broiler until soft. (Approximately 5 to 6
minutes per side.) Toss in a bowl with 1-1/2
tablespoons balsamic vinegar so that the slices become
single rings. These will keep refrigerated 2 to 3 days.

TO ASSEMBLE THE SALAD:
Wash and dry one medium handful (about 1 cup) spinach
for each portion and toss with enough dressing to coat
each leaf, being careful not to over-dres the salad.
Arrange the onions over the salad and serve. Always
serve salads on chilled plates.

CHEF’S NOTE: Tamarind pulp can be purchased at Latin
specialty stores.

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SPLIT PEA HAM SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Soups
Meats Pulses

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Meaty ham bone, cracked
2 c Green split peas
1/2 c Chopped onion
2 Bay leaves
1 t Salt
1/4 ts Celery seed
1/4 ts Dried marjoram
1/8 ts Thyme
2 qt Hot water

Place all ingredients in cooker. Add the hot water.
Cover and cook on LOW for 10 to 12 hours. Remove
bones; cut off meat and add to soup.

Makes 6 to 8 servings

Source: The Crockery Cookbook by Marie Roberson Hamm

From the collection of Karen Deck

Posted By kdeck@epaus.island.net On rec.food.recipes
or rec.food.cooking

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RED LOBSTER GARLIC CHEESE ROLLS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Very finely shredded
-Cheddar cheese
6 c Water
5 lb Box of Bisquick Mix
-Garlic butter,
-soft or melted

Mix together cheese, water and Bisquick in a large
bowl. Drop onto a non-stick cookie sheet or one that
is covered with aluminum foil. You will need to
experiment with size but they should turn out to be
about the size of a normal biscuit (about 2″ in
diameter??). Bake at 400 degrees until golden (sorry,
don’t have the cooking time. Perhaps the Bisquick box
can help). Right after you remove the rolls from the
oven, spread or brush VERY GENEROUSLY with garlic
butter (soft or melted butter with lots of finely
diced or crushed garlic mixed in). Serve rolls warm.

Note: I have no idea how many rolls this makes so you
may want to cut it down unless you plan on feeding a
herd!

From: Matt, my waiter at Red Lobster Posted by:
Debbie Carlson – Cooking Echo From: JOAN JOHNSON

Courtesy of Shareware RECIPE CLIPPER 1.0 From:
NANCY GOLDEN Date: 09-21-92 (20:22)

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Chinese Sweet and Sour Pork

Recipe By : R. Banghart
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Onions
Peppers Pineapple
Pork Rice
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound pork shoulder — in 1/2″ cubes
1 tablespoon soy sauce
1/2 teaspoon salt
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
2 tablespoons oil
2 medium onions — in eights
2 medium carrots — peeled/sliced diag.
1 green pepper — in 1″ chunks
1 clove garlic — chopped
1 cup canned pineapple chunks — drained
2 cups oil
1 cup water
1/3 cup dark brown sugar
2 tablespoons cornstarch
2 tablespoons cider vinegar
2 tablespoons catsup
2 tablespoons soy sauce
hot cooked rice — for 4

Marinate pork cubes in soy sauce and salt. In med. bowl, make batter of
flour, cornstarch, baking powder, baking soda, salt and water. Blend until
smooth with fork. Set aside. In wok or frypan, heat 2 T. oil. Add onions,
carrots, green epper and garlic. Cook, stirring freqauently for 2 minutes
over Medium-High heat. Add pineapple chunks. Stir-fry for 1 minute. Remove
fruit and vegetables from wok. Set aside. In wok or saucepan, heat oil to 365
f. on thermometer. Ad pork to batter and toss to coat. With spoon, drop a few
pork cubes in hot oil. Cook for 4-5 minutes until crisp and brown. remove
with slotted spoon. Drain on paper towel. Keep warm in 200 f. oven. Repeat.
Cool oil. Strain with cheesecoth and store in refrigerator. In a medium
saucepan, combine 1 cup water, brown sugar, cornstarch, vinegar, catsup and
soy sauce. Heat to boiling, stirring until thick. Add vegetables and fruit.
Cook for 1-2 minutes to heat through. Stir in pork. Serve immediately with
hot cooked rice.

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NOTES : Per serving: 750 cals.

8 flat anchovy fillets
1 clove garlic
1/2 cup butter

Mash the anchovy fillets with a fork to make a paste. Put the garlic
through a press and mix it into the anchovies. Melt the butter in a
small skillet over low heat. Add the anchovy and garlic mixture and
stir until smooth, well blended and hot.

Title: LINDA’S CREAMY PEANUT BUTTER EGGS
Categories: Candies
Yield: 1 Servings

1/2 lb Butter, soft (2 sticks)
2 1/2 c Peanut butter
1 1/2 lb Confectioners sugar
1 1/2 lb Coating chocolate

Cream together butter and peanut butter in large bowl with electric
mixer. Gradually add confectioners sugar, using more or less to make
an easily shaped dough. Shape into eggs and place on cookie sheet
lined with foil or waxed paper. Candy will be slightly sticky.
Refrigerate to firm. Melt chocolate and dip each egg with a fork.
Remove from chocolate by sliding off fork with a toothpick onto lined
cookie sheet. Refrigerate until chocolate sets.

MMMMM

Title: SPRING KICHADI
Categories: Main dish, Vegetarian
Yield: 6 servings

1/2 c Brown or white basmati rice
1/4 c Mung dal
-OR- yellow split peas
2 tb Ghee
2 ts Whole cumin seeds
1 ts Black or brown mustard seeds
1/4 ts Whole fennel seeds
1 Bay leaf
1 ts Ground turmeric
1 bn Green onions or scallions
— trimmed and thinly sliced
— with white and green
— parts separated
1 tb Gingerroot, grated
1 Celery stalk
— sliced 1/2-inch thick
1 ts Sea salt
6 c Cool water
2 c Carrots
— sliced in 1/4-inch rounds
2 c Cauliflower florets
2 ts Fresh sage, chopped finely
1/4 c Roasted sunflower seeds
— (optional)
1/4 c Fresh cilantro, chopped
Cayenne pepper; to taste

Rinse rice and peas in cool water; drain. In a medium
saucepan, heat ghee; then saute cumin, mustard and
fennel seeds until mustard seeds begint to pop. Add
drained rice and peas, bay leaf and turmeric; stir
well and continue to cook another 2 to 3 minutes. Add
white parts of onion, ginger, celery, salt and water
to pan. Bring mixture to a boil, then reduce heat and
simmer, covered, for 30 minutes. Add carrots,
cauliflower and sage. Bring back to a simmer, adding
additional water if necessary to keep ingredients
completely covered in liquid. Continue cooking 30 or
40 more minutes. Add remaining green onions. Stir to
combine, then simmer an additional 5 minutes. Serve
garnished with roasted sunflower seeds and chopped
cilantro.

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